Red bean Chili cakes with Miso
- 2 cups dried red kidney beans, or 2 cans of kidney beans or any bean
- 1 large onion, chopped small
- 1 cup rolled oats, you may use less or maybe more
- 1/2 cup bean cooking water, again, you may use less or more
- 8 cloves garlic, chopped
- 5 tablespoons chili seasoning, I have my own secret mix
- 3 tablespoons miso, Miso is a fermented asian bean paste or salt to taste
- 3 tablespoons peanut or olive oil
- The night before you want to make this recipe soak the beans in 8 quarts of salted water. I used 3 tablespoons of salt. You can also, of course, skip this whole thing by using canned beans.
- In the morning, drain the bean soaking water and rinse the beans. Add 4-6 quarts of fresh water, one bay leaf and 4 tablespoons of peppercorns in a tea ball. Set the crockpot on low for 5 hours.
- When you are ready to assemble your bean cakes let the beans cool in the water you cooked them in, then take a cup of bean water and set it aside.
- Start by sauteing the garlic and onions in 2 tablespoons of peanut or olive oil. When the onions are translucent add the chili seasoning. Saute one to two minutes longer until spices are aromatic. Set pan aside to cool.
- When all the ingredients are cool, stir them altogether in a large mixing bowl along with 3/4 cup oatmeal. Then add half a batch at a time into a food processor, and pulse until you see the mixture coming together. I take the first batch and just put it back in the used crock while I process the remainer of the mixture. At this point, you want to decide: will this hold together as a "burger"? If it's too wet, add more oatmeal; if it's too dry, add more bean water. When all the ingredients have been processed add it all back into the mixing bowl and give it a good stir. If you don't have a food processor just mash together with a potato masher.
- You are now ready to make the cakes. I use a biscuit cutter to form the cakes. You can just form them with your hands too! I set 2 aside for dinner and placed the rest on a cookie sheet to freeze. When frozen you can store them in a freezer bag or seal them in a vacuum freezer bag. Now that's what I call a future fast food meal!
- Saute your bean cakes in one tablespoon of peanut oil on medium high heat, 5 minutes each side. If they are frozen it can take up to 8 minutes on each side.
This recipe can be made with any bean you like. Keep in mind that making beans in a crockpot can take less or more time than stated in my blog. It depends on the age of the bean and the temperature that your crockpot cooks. I will in a future blog add my black bean cakes. They have a few different ingredients, but they are just as tasty! You, of course, can add things that make it your own. I love making double batches of many of my protein items for future meals. This way you always have a healthy choice available in your freezer.
The chili cakes came as an inspiration to me from my secret chili mix. I love chili but summer is coming and chili seems more like a winter food to me. I still wanted to add these spices to my diet, so I took most of the ingredients from my chili and made it in to a cake that I can now pair with all the wonderful vegetables coming into the markets.
I paired this bean cake meal with my Swiss chard recipe including the onions. In fact, I changed it just a bit and used a cheaper balsamic vinegar and allowed it to cook off a bit longer with spectacular results. This was a tip from a local chef! I also made black rice with miso and cilantro tying the two miso flavored items together. I had 2 ready-to-go mango's and a ripe avocado and dinner was served!
If you don't have miso ,you can always use salt or soy sauce which will change the flavor profile. One last tip: you can buy slider buns that I have been seeing pop up in my local grocery and make awesome little burgers with carmelized onions and serve them with a Belgian Abbey Ale. Yummy--Pub food in your own house!